Rinse and pat chicken dry. Split chicken down the backbone with a sharp knife or kitchen shears. Flip and use the palm of your hand to press down firmly on the breastbone, to flatten. Beginning at the tail end, separate, but do not remove, the skin from the breast.

In a small bowl, combine lemon zest, 2 tablespoons tarragon, basil and thyme. Use fingers to spread and massage zest-herb mixture under chicken skin. Use toothpicks to secure the skin at the tail end, if needed.

Place chicken cavity side up on rack over vegetables. Season liberally with salt and pepper (about 1/4 teaspoon each). Combine lemon juice with wine and pour over chicken.

Roast chicken and vegetables for 15 minutes. Remove from oven and flip chicken using tongs. Baste chicken with pan juices then brush with 1 tablespoon olive oil and season with more salt and pepper (about 1/8 teaspoon each). Return to oven and roast 15 minutes more.

Reduce oven temperature to 325° F. Bake chicken and vegetables for 1 hour, undisturbed, until skin is crispy, juices run clear and an instant thermometer, inserted into thickest part of chicken, reads 185° F

Remove chicken from oven and let rest 10 minutes before carving. Serve with roasted vegetables and top with pan juices.

This website is based on journalist reporting. The information it contains is meant as general guidance and is not to be interpreted as diagnosis and treatment of individual patient conditions. For such specific medical advice, visit an allergist or pulmonologist.